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4. Taste Masking by Microencapsulation process by which very tiny droplets or particles of liquid or solid material are surrounded or coated with a film or polymeric material. Coating created a physical barrier between the drug and the taste buds. Reduce its solubility in saliva and thus mask taste. Factors to be consider  completely mask the taste of a bitter drug, &  not adversely affecting the intended drug release profile. Polymers used for coating- water insoluble polymers- cellulose ethers, cellulose ester, polyvinyl acetate water soluble polymers- cellulose acetate butyrate, PVP, hydroxyethyl cellulose 5/17/2012 23

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5. Solid Dispersionsas dispersion of one or more active ingredients in an inert carrier ormatrix at solid stateprepared by melting (fusion) solvent or melting solvent method.Amine or amido group of dimenhydrinate can have a physical andchemical interaction with the carboxylic acid and esters groups.Natural copolymers- shellac, zein and cellulose acetate phthalatehydrophobic polymers and long chain fatty acids.enteric polymers like derivatives of acrylic acid polymers andphthalate are good choicesrequires a higher concentration of excipients compared to othertechniques7. Multiple EmulsionsBitter taste of chloroquine was masked in o/w/o and w/o/wemulsion system. 5/17/2012 24

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9. Development of Liposome Masking the unpleasant taste of therapeutic agent by entraping them into liposome.Incorporation of drug into liposomes prepared with eggphosphatidyl choline masked the bitter taste of antimalarial,Chloroquine phosphate in HEPES (N-2- hydroxyethylpiperzine-N-2 ethane sulfonic acid) buffer at pH 7.2.10. Taste masking by adsorptionAdsorbate of bitter tasting drug less saliva soluble.Preparing a solution of the drug and mix with an insoluble powderthat will adsorb the drug, remove the solvent, dry it.Veegum, bentonite, silica gel and silicates used as adsorbate.Ranitidine with a synthetic cation exchange resin adsprbate.Loperamide and phenyl propanolamine adsorbed on magnesiumaluminium silicates (Veegum F) form taste masked suspension. 5/17/2012 25

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 Demands large panels and elaborate analysis, raises safety and scheduling issues and Time consuming and expensive.2] Measurement of Frog Taste Nerve ResponsesAdult bull frogs glossopharyngeal nerve is located and dissectedfrom the surrounding tissue and cut proximallyAn ac‐amplifier and an electronic integrator used to amplify andintegrate the nerve impulses.The peak height of the integrated response is then taken as themagnitude of response. 5/17/2012 34

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Probes consist of a silicon transistor with proprietary organiccoatings, which govern the probe‟s sensitivity and selectivity, andmeasurement done potentiometrically.statistical software interprets the sensor data into taste patterns.Liquid samples directly analysed, solids require to dissolve.Reference electrode and sensors are dipped in a beakercontaining a test solution for 120 seconds (as shown in fig.).A potentiometric difference between each sensor and areference electrode measured and analyzed by software.e.g. Quantification of Suppression of bitterness of Quinine bysucrose. E-Tongue enables us to test taste accurately without the need for human volunteers at earlier stages. E-Tongue lose its sense of taste after long periods of testing 5/17/2012 36

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4] Spectrophotometric Method A known quantity of the taste‐masked formulation is mixed with 10 ml of distilled water in 10 ml syringe by revolving the syringe, end to end, five times in 30 seconds. test medium then filtered through a membrane filter, followed by spectrophotometric determination of the concentration of the drug in the filtrate. If this concentration is below the threshold concentration, it may be concluded that the bitter taste would be masked in vivo. This technique has been applied to evalute the taste masked granules of sparfloxacin, with threshold concentration being 100μg/ml. 5/17/2012 38